Penne Pasta and Meatballs

 Penne Pasta and Meatballs

You can’t go wrong with Pasta for Valentine’s Day.  It just fits perfectly on a table with a pretty table cloth and candles.  Add some crusty bread, a salad, and a bottle of nice wine and you’ve set the atmosphere for romance.  Here’s one of my favorite penne pasta dishes with my homemade sauce and meatballs.  No short cuts taken here….after all, it’s for that special Valentine.

Penne Pasta and Meatballs 

1 pound Penne Pasta

2 cups of mozzarella cheese, shredded, divided
1/2 cup of Parmesan cheese, shredded, divided

Sauce

2 tablespoons olive oil
1 tablespoon butter

1/2 sweet onion, diced
4 cloves of garlic, chopped finely
1 (28 oz) can of crushed tomatoes
1 (15 oz) can of tomato sauce
1 tablespoon fresh parsley, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon white sugar
salt and pepper to taste

Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and sauté until tender, stirring frequently. Add the remaining ingredients.  Add the tomatoes, tomato sauce, parsley, basil, oregano and sugar.  Salt and pepper to taste and simmer for at least 2 hours.

Meatballs

1 tablespoon butter

1 tablespoon olive oil

1 small sweet onion, diced finely
1 cloves of garlic, minced

1 lb.  ground chuck

½ cup Italian style breadcrumbs
2 eggs
1 tablespoon fresh basil, chopped
1/2 tablespoon fresh parsley, chopped
salt and pepper to taste

In a large bowl, gently combine beef, eggs, breadcrumbs, onion and garlic with hands. Add in basil and parsley and mix lightly. Form into small meatballs and set aside. 

Add butter and olive oil to large skillet and brown meatballs on all sides.  Remove meatballs from skillet and add to tomato sauce  and allow to continue simmering for another 30 minutes. 

Preheat oven to 350 degrees.

Prepare pasta as directed on box and drain well.  

Toss pasta with sauce and meatballs and pour into baking dish.  

Add 1 cup of the mozzarella and 1/4 of the Parmesan and mix through very gently.  Top with remaining cheese bake for 30 minutes. Enjoy!

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Swedish Meatballs

SWEDISH MEATBALLS

All cooks have their specialty dish...a signature dish so to speak.... that we know will always get rave reviews from friends and family. My mother's specialty was her Swedish meatballs and I have never since tasted anything like these tender meatballs, full of robust flavor. Now of course she made her own beef gravy but I found one that tastes identical and I use it to get the same wonderful recipe. You will love this recipe.

My Mom's Swedish Meatballs

1 lb ground beef
1 lb ground pork
2 large eggs, slightly beaten
1 cup Italian breadcrumbs or more as needed
1 tablespoon fresh minced garlic
1 tablespoon of onion flakes (dried minced onion)
1 teaspoon salt
1/2 teaspoon Worcester sauce
1 teaspoon black pepper
2 jars of Heinz Home Style Savory Beef Gravy
1/4 cup evaporated milk
1/2 teaspoon dried oregano
2 tablespoons dried parsley
1 tablespoon olive oil
2 tablespoons butter

Meatballs

Mix all ingredients together in a large bowl along with a half cup of the beef gravy. Add more breadcrumbs as needed for the right consistency. Shape into small to medium size meatballs and set aside.

In large skillet, melt olive oil and then add butter. Brown meatballs on all sides over medium heat. once browned, remove meatballs from skillet and drain off excess fat but do not wash or clean skillet. Add remaining beef gravy to the skillet making sure to blend the pieces of beef and onion and garlic left on the bottom. Add meatballs back in the skillet and cover simmering on low heat for about 40 minutes. 

If you prefer to make your own homemade gravy for your meatballs, follow these instructions....

Homemade beef gravy

1/4 cup butter

1/4 cup flour

2 cups of beef broth

Melt butter in your sauce pan, then add the flour. Whisk the flour for about 1 minute until the flour is cooked. Slowly add the beef broth and whisk often for about 8-10 minutes. Whisking is the key to lump less gravy. Add this instead of store bought gravy to your dish.

Serve your meatballs and gravy over fluffy cooked rice, or tender wide egg noodles or with a side order of mashed potatoes and another vegetable. No matter how you serve them, they are absolutely divine!

Beef and Broccoli Over Rice

 

 

 

 

 

 

 

 

 

 

 

 

The BEST beef and broccoli made in 15 min from start to finish. And yes, it’s quicker, cheaper and healthier than take-out! A classic Chinese-American menu item, beef and broccoli is a dish that I really enjoy. Super easy and delicious.

 Beef and Broccoli Over Rice

⅔ cup reduced sodium soy sauce

½ cup chicken stock

¼ cup honey

2 tablespoons rice wine vinegar

2 tablespoons brown sugar, packed

3 cloves garlic, minced

1 tablespoon sesame oil

1 tablespoon cornstarch

1 teaspoon ground ginger

¼ teaspoon red pepper flakes

1 tablespoon olive oil

1 pound flank steak, thinly sliced across the grain

1 head broccoli, cut into florets

 

In a medium bowl, whisk together soy sauce, chicken stock, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch,  ginger, red pepper flakes and 1/4 cup water; set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir in broccoli and soy sauce mixture until tender and slightly thickened, about 3-4 minutes.  Serve over rice.

 

 

 

 

 

 

 

 

 

 

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Easy Orange Chicken

 

 

 

 

 

 

 

 

 

 

 

 

I love Chinese food.  I love almost anything on the menu but especially orange chicken.  That is if prepared correctly. The chicken can’t be soggy or dry.  It has to be crispy on the outside and moist and tender on the inside and the sauce has to be authentic.  After ordering my last take-out order, I decided to make my own.  This Chinese Orange Chicken is made with boneless skinless chicken breast, cut into bite-size pieces, dredged, and then fried until golden and crispy. The orange sauce is divine! It is a sweet orange sauce made with orange juice, vinegar, garlic, sugar, soy sauce, ginger, a pinch of red chili flakes, and orange zest. It’s sweet and spicy and full of flavor.

Here’s my recipe for Orange Chicken and it’s way better than take-out. 

 

Easy Orange Chicken

4 Boneless Skinless Chicken Breasts cut into bite-size pieces

3 Eggs whisked

⅓ cup Cornstarch

⅓ cup Flour

Oil for frying

 

Place flour and cornstarch in a shallow dish or pie plate. Add a pinch of salt. Stir.  Whisk eggs in another shallow dish. Dip chicken pieces in egg mixture and then flour mixture. Place on plate.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.

 

 

 

 

 

 

 

Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.

Next, toss the chicken with orange sauce and serve over the rice. You may reserve some of the sauce for those that want more sauce.

Sauce 

¾ cup low sodium chicken broth
¾ cup fresh squeezed orange juice
2 teaspoons grated orange zest 
6 tablespoons white vinegar 
¼ cup soy sauce 
½ cup dark brown sugar 
3 medium garlic cloves, minced 
1 tablespoon fresh grated ginger (or use 1 teaspoon of dried) 
1/8 teaspoon cayenne pepper 
1 tablespoon plus 2 teaspoons cornstarch 
2 tablespoons cold water 

In a large saucepan, combine the chicken broth, orange juice, zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper; whisk until the sugar is fully dissolved. Bring mixture in the saucepan to a boil over medium high heat. 

 

 Add steamed rice to plate and drizzle with orange sauce. Serve it with a sprinkling of green onion and orange zest, if so desired.

 

 Want a bite?

 

 

 

 

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